Simple Chicken, Aubergine and Salad

It’s not always about fancy things that take a trip to the shops to make sure you’ve actually got everything! Most of the time, for me, it’s a case of seeing what I can rustle up quickly with the ingredients that I’ve already got in the fridge (or cupboards).

I’m still trying to avoid tomatoes since I had my ayurvedic assessment and being made aware that they contribute massively to inflammation – that’ll be why they’re not in my salad :).

I love this one, and if you’re a conscious healthy eater, you most probably have most of these ingredients already sitting there to be used but you’re not sure what to do with them!

Let me inspire you with some droulla fairy dust…

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I like things simple

Ingredients 

  • An aubergine, roughly chopped
  • A large sized chicken breast, thinly sliced for minimal cooking time (you can marinade in diced lemons if you have the time to do this the night before and leave in the fridge)
  • Salt to taste (optional – i didn’t use any, only in the salad)

For the Salad

  • A handful of Spinach, roughly chopped
  • Cooked Beetroot, roughly chopped
  • A handful of roughly chopped Cucumber 
  • A handful of Fresh Coriander or Parsley, roughly chopped
  • Vinegar of choice for dressing (I used balsamic)
  • Salt for dressing (I always use Himalayan)
  • Rapeseed oil for dressing (optional – It has half the sat fat olive oil does and tastes pretty much the same!)

The chicken and aubergine are best cooked on a Non-stick Griddle pan! I love mine! It doesn’t need any oil and cleans really well! If you’re in the UK, IKEA do great griddle pans 

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If you have time, marinate your chicken like this over night in the fridge!

Method

  1. Heat your griddle pan for 5 minutes on a Medium / High heat
  2. While your pan heats up, wash and prepare you aubergine (optional: rub with salt and rinse)
  3. Place your aubergine on the griddle pan on a medium heat for cooking
  4. Turn the aubergine pieces every 3-4 minutes and continue to cook until all sides are charred and the aubergine begins to soften

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    This is how you’ll want your aubergines to look after the first turn
  5. Now do the same with the chicken, turning every 5 minutes until cooked through. It shouldn’t take longer than 15 minutes  for the chicken to cook if you’ve sliced it thinly.

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    After 5 minutes on one side
  6. Prepare the Salad: Mix all salad items together in a bowl, including your desired salad dressing
  7. Serve

NOTE: The chicken and Aubergine prepared should last two meals – however, I recommend making the salad fresh every time for maximum flavour and to avoid sogginess.

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Result

It’s simple. It’s paleo, gluten free, sugar free, nasty free, low carb, lean, clean and most importantly delicious.

Remember to find me on Facebook on Instagram if you’ve got any questions or would like a meal plan!

Live, Love, Create, Enjoy

Droulla

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